Best 2 Sweet Potatocarrot Fat Substitute For Recipes

**Sweet Potatoes and Carrots: A Nutritious and Versatile Duo for Health-Conscious Bakers**

In the realm of baking, the quest for healthier alternatives to traditional ingredients has led to the rise of sweet potatoes and carrots as remarkable fat substitutes. These nutrient-dense vegetables bring not only a delightful natural sweetness to baked goods but also a treasure trove of health benefits. From muffins to pancakes, cookies to cakes, sweet potatoes and carrots seamlessly blend into various recipes, reducing fat content without compromising taste or texture. Discover the wonders of this dynamic duo as we embark on a culinary journey through the following recipes, each showcasing the versatility and goodness of sweet potatoes and carrots in baking.

**Recipes:**

* **Sweet Potato Brownies:** Indulge in rich, fudgy brownies made with wholesome sweet potato puree, promising a delightful treat that's lower in fat and calories.

* **Carrot Cake Muffins:** Experience the classic carrot cake transformed into moist, flavorful muffins, featuring grated carrots and a hint of cinnamon for a comforting snack or breakfast.

* **Sweet Potato Chocolate Chip Cookies:** Enjoy the irresistible combination of sweet potato, chocolate chips, and a touch of spices in these chewy cookies, offering a healthier twist on a timeless favorite.

* **Carrot Oatmeal Pancakes:** Start your day with fluffy, nutritious pancakes made with grated carrots, oats, and a hint of maple syrup, providing a hearty and wholesome breakfast option.

* **Sweet Potato Banana Bread:** Savor the moist, tender texture of banana bread infused with the natural sweetness of sweet potato, making for a delightful treat that's packed with wholesome goodness.

Let's cook with our recipes!

FLUFFY MASHED SWEET POTATOES AND CARROTS

Fluffy Mashed Sweet Potatoes and Carrots image

Incredibly vibrant mashed sweet potatoes and carrots whipped with turmeric, ginger, fresh garlic, and dairy-free butter. The ultimate salty-sweet side!

Provided by Minimalist Baker

Categories Side Dish

Time 30m

Number Of Ingredients 11

Ingredients

2 medium sweet potatoes, peeled and chopped into large bite-sized pieces
4 medium carrots, peeled and chopped into large bite-sized pieces
Water
2-3 Tbsp dairy-free butter ((we prefer Miyoko's or Earth Balance // if not vegan, sub organic dairy butter))
2 cloves garlic, minced
1/4 tsp ground ginger
1/2 tsp ground turmeric
Sea salt to taste
Additional butter of choice
Fresh parsley
Salt and pepper

Steps:

Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 65 kcal, Carbohydrate 9.9 g, Protein 0.9 g, Fat 2.6 g, SaturatedFat 2 g, Sodium 128 mg, Fiber 1.9 g, Sugar 2.8 g, UnsaturatedFat 0.04 g

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Sweet Potato, Carrot and Dried Fruit Casserole image

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h15m

Yield Serves eight

Number Of Ingredients 11

Ingredients

6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste about 1/2 teaspoon
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

Choose the right type of sweet potato. For this recipe, you'll want to use a firm, starchy sweet potato, such as a Garnet or Jewel variety. These types of sweet potatoes will hold their shape better when cooked and will provide a more substantial texture to your dish.
Cook the sweet potatoes and carrots until they are tender. You can do this by roasting them in the oven, boiling them in water, or steaming them. Once they are tender, they should be easy to pierce with a fork.
Use a food processor or blender to puree the sweet potatoes and carrots. This will create a smooth, creamy texture that is perfect for use as a fat substitute. You can also use a potato masher to mash the sweet potatoes and carrots, but this will result in a chunkier texture.
Add the sweet potato and carrot puree to your favorite recipes. You can use it in place of butter, oil, or other fats in baked goods, soups, sauces, and more. The sweet potato and carrot puree will add a natural sweetness and creaminess to your dishes.

Conclusion:

Using sweet potato and carrot puree as a fat substitute is a great way to add nutrition and flavor to your favorite recipes. It is also a good way to reduce the amount of fat and calories in your diet. With a little creativity, you can use sweet potato and carrot puree in a variety of dishes to create delicious and healthy meals.